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Must-read for catering practitioners: Help you save 70% of labor costs!
Release time:
Jul 22,2024
When we talked eloquently about the decoration and upgrading of the restaurant, food safety, and service experience, did we ever consider that the trivial matter of washing dishes would determine the “fate” of the restaurant? Can you be sure that every plate in the restaurant is cleaned to standard?Can you be sure that the way you wash dishes now-manual hand washing-is the safest and most efficient?
The pressure and pain points of catering back kitchen operation
1.The cleaning effect is not up to standard and the efficiency is low
Traditional manual cleaning has problems such as improper use of detergents and incorrect operation of the washing process, which leads to the inability to guarantee the hygiene of tableware: the tableware is not cleaned thoroughly, and the remaining food residues and stains can seriously threaten the safety of food and drink, which can be described as “hidden dangers.”The root cause is that the imperfect cleaning process, weak manual cleaning intensity, and slow cleaning speed are the main factors.At the same time, the inefficient cleaning process causes the accumulation of tableware, which not only affects the normal turnover of catering, but also increases the risk of food safety.
2. Labor costs and water and electricity costs remain high
With the changes in the labor market, labor costs are “rising and rising”, which puts a heavy burden on catering operations.In addition, traditional manual cleaning consumes water and electricity, which not only increases the cost of hydropower, but also “runs counter” to the concept of energy saving and environmental protection.Under the concept of “cost reduction and efficiency enhancement”, reducing costs and improving resource utilization efficiency are urgent problems for canteen operators to solve.
3.There are many stacks of chopsticks to be washed and the space layout is unreasonable
The area occupied by the cleaning space is too large, resulting in a waste of space resources in the back kitchen.In addition, the irrationality of the space layout will also make the entire cleaning process cumbersome, reduce work efficiency, and greatly affect the overall image of the back kitchen.
As a pioneer in the field of smart commercial cleaning, Syowa Washing provides customized solutions and patented technical support for tableware recycling, tableware separation, tableware decontamination, tableware drying, and kitchen waste disposal to ensure the hygiene and safety of tableware.At the same time, automated cleaning also greatly reduces the work intensity and difficulty of back kitchen personnel, can effectively reduce labor and corresponding management costs, and can improve the entire kitchen and dining environment.
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